Description
These easy refried pinto beans come together in no time and make for a delicious side dish to have with any of your favorite Tex-Mex and Mexican meals.
Ingredients
Units
Scale
- 2 Tbsp. olive oil
- 1/4 cup white onion, chopped
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- 2 cloves garlic, minced
- 1 (15 oz.) can pinto beans, drained and rinsed
- 1/4 cup water
- 1 Tbsp. fresh lime juice, plus more to taste
- 1/2 cup roughly chopped cilantro
- Kosher salt and black pepper
Instructions
- In a non-stick skillet heat olive oil over medium heat. Add onion, cumin, and chili powder. Cook until the onions are softened, about 2-4 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Add beans and water. Bring to a simmer and cook for 1-2 minutes or until warmed through.
- Transfer the bean mixture into a food-processor. Add lime juice and cilantro. Season with salt and pepper. Pulse until desired consistency. Taste for salt and acidity. If the beans are dry, add a small splash of water. Refrigerate until ready to serve. Makes about 1 1/4 cups.
Notes
- Leftovers: Store in an airtight container for up to 5 days or freeze for up to 3 months.
- This recipe was inspired by my 7-Layer Dip.
Nutrition
- Serving Size:
- Calories: 194
- Sugar: 0.9 g
- Sodium: 13.8 mg
- Fat: 7.8 g
- Carbohydrates: 25 g
- Protein: 8.2 g
- Cholesterol: 0 mg